Roasted Halibut with Pea and Mint Salad Recipe

Name: Roasted Halibut with Pea and Mint Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice (from 1 to 2 lemons); 1/4 cup olive oil; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 (6-ounce) skinless center-cut halibut fillets; Vegetable oil cooking spray; 5 tablespoons olive oil; 2 large or 4 small shallots, thinly sliced; 1 large red bell pepper, cored, seeded, and sliced into 1/4-inch-thick slices; Salt and freshly ground black pepper; 1 1/2 cups frozen petite peas, thawed; 1 packed cup plus 2 tablespoons chopped fresh mint leaves; 1 tablespoon grated lemon zest (from 1 lemon); 1 tablespoon chopped fresh thyme leaves

Servings: persons

1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/4 cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless center-cut halibut fillets
Vegetable oil cooking spray
5 tablespoons olive oil
2 large or 4 small shallots, thinly sliced
1 large red bell pepper, cored, seeded, and sliced into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 1/2 cups frozen petite peas, thawed
1 packed cup plus 2 tablespoons chopped fresh mint leaves
1 tablespoon grated lemon zest (from 1 lemon)
1 tablespoon chopped fresh thyme leaves

1
For the fish: In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper until smooth.
2
Pour the mixture into a resealable plastic bag.
3
Add the halibut and coat with the lemon mixture.
4
Refrigerate for 30 minutes.
5
Place an oven rack in the center of the oven and preheat the oven to 400F.
6
Spray a small rimmed baking sheet or glass baking dish with vegetable oil cooking spray.
7
Remove the halibut from the marinade and arrange on the prepared baking sheet.
8
Roast for 15 to 18 minutes, until the fish flakes easily and is cooked through.
9
For the salad: Heat 3 tablespoons of the olive oil in a medium skillet over medium-high heat.
10
Add the shallots and bell pepper.
11
Season with salt and pepper.
12
Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes.
13
Remove the pan from the heat.
14
Add the peas, 1 cup chopped mint, the lemon zest and thyme.
15
Drizzle with the remaining 2 tablespoons of olive oil and stir to combine.
16
Season with salt and pepper.
17
Spoon the salad onto 4 plates and top each with a halibut fillet.
18
Garnish with the remaining 2 tablespoons chopped mint and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup fresh lemon juice (from 1 to 2 lemons), 1/4 cup olive oil, 2 garlic cloves, minced, 1/2 teaspoon salt, and more.

Yes, Roasted Halibut with Pea and Mint Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Halibut with Pea and Mint Salad

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